If you know me at all, you’d know that upside-down cakes are my absolute favourite. You never really know what they’re going to look like until they come out of the pan. Maybe that’s why I love them. Finding that beautiful layer of caramelised sugar and fruit on top of the cake is magical. Every single time. Even more magical when the fruit in question is cherries.
- 40 g salted butter
- 80 g dark muscovado sugar
- 250 cherries (halved and pitted)
- 200 g all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 125 g salted butter (softened)
- 165 g granulated sugar
- 2 eggs (room temperature)
- 150 ml greek yogurt (room temperature)
- Preheat the oven to 175°C. Line a 9 inch round springform pan with butter and cover the bottom of the pan with baking paper (I used a sheet pan for this recipe, but if you want to ensure your cake comes out in one piece, go with a springform pan).
- In a small saucepan, melt together the 40 g butter and muscovado sugar and cook for 2-3 minutes over medium heat until combined and sugar is melted.
- Spread the caramel over the baking paper in the bottom of the pan. Place the cherry halves cut side down over the caramel.
- Combine flour, baking powder, baking soda and salt in a bowl. Set aside.
- In a large bowl, beat together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla.
- Alternately add in the flour and yogurt. Fold together until combined.
- Pour the batter into the prepared pan, over the cherries. Smooth the top.
- Bake for 35-40 minutes. Check the cake at the 25 minute mark and cover the cake with foil if the top seems to be browning too much.
- Remove the cake from the oven and let it cool on a wire rack for 5 minutes. After the 5 minutes, remove the cake from the pan. Serve warm with ice cream.